Jorge Esparis, Cannibal's chef, makes time another ingredient in every dish he prepares. Restless, versatile and eager to use what the market offers every day, this chef who always cooks with a glass of wine reveals the secrets, almost all, of one of his star dishes.

It is time for meat and hearty dishes. For this reason, the recipe presented by the Cannibal chef is oriented to winter and to the moment.

Jorge Esparis's cheek recipe

Brown the cheeks
Chop garlic, onion, carrot and celery, and poach
Sprinkle with paprika from La Vera and let it sauté a little more
Add a bottle of red wine and cook until reduced by half
Introduce the cheek and cover with the broth. Cook until tender
Cook the potatoes in water, with bay leaf and saffron
When serving it is important to heat the cheek and the potatoes in a saucepan so that they do not absorb excess sauce. Place on a plate and garnish with parsley or chives